In a medium bowl, whisk together soy sauce, fish sauce, oyster sauce, sesame oil, lime juice, brown sugar, minced garlic, grated ginger, and chopped red chili if using.

Cut the boneless, skinless chicken breasts into bite-sized pieces and add them to the marinade. Toss well until each piece is evenly coated. Cover and refrigerate for at least 30 minutes, ideally overnight.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Remove the chicken from the marinade, letting excess marinade drip off. In batches, add to the hot skillet and stir-fry for 5-7 minutes until cooked through.

Use a slotted spoon to transfer cooked chicken bites to a plate lined with paper towels.

Sprinkle with freshly chopped cilantro and crushed peanuts. Serve with lime wedges.